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  • Creamy Zucchini Hummus + The UnDiet Cookbook

    Creamy Zucchini Hummus + The UnDiet Cookbook

    Many of you know that I studied Culinary Nutrition (aka: Food As Medicine) with nutritionist Meghan Telpner a few years ago.

    When it comes to food, Meghan's philosophy is very much in line with my own, which you can read more about here, in How To: Start Eating Clean + Feeling Awesome Again

    Michael Pollan's now famous Eat food. Not too much. Mostly Plants. sums it up quite well. And it's a simple philosophy to remember:

    Cut out the processed, chemical/hormone/pesticide-laden, genetically modified crap. And embrace clean, local, seasonal, humanely-raised, nutrient-dense options instead.

    The result?

    You'll feel better than ever and your body with thank you for it!

    I remember when I first happened upon Meghan's blog. I was drawn to her laid-back, eat-clean, labels-are-for-tin-cans approach right away.

    I don't believe in counting calories or that one single diet is right for every person. And I feel strongly that there is so very much we can do ourselves to help our bodies to heal themselves, which is something else Meghan knows a lot about.

    Her first book UnDiet: Eat Your Way to Vibrant Health was (and still is) a staple in our home.

    And her new book, The UnDiet Cookbook, is even better! It's a much more in-depth collection of beautiful, nourishing, delicious, gluten-free and dairy-free recipes. And it's a must-have resource for people who want to eat clean and feel great again.

    If you're looking for that one book that will give you miles of culinary inspiration and never seems to disappoint, this right here is it.

    After graduating from the flagship Culinary Nutrition Expert certification program, I was approached by Meghan to come on board as a Teaching Assistant (we're now called Program Coaches). 

    Through my coaching at the Academy of Culinary Nutrition, I've been very fortunate to have been able to remain a part of this special community, where people support and respect one another - and where we do our best to empower others to play a bigger role in their own health and happiness: To share the health!

    And it is with this in mind that I get to share one of the awesome recipes from The UnDiet Cookbook with you: Creamy Zucchini Hummus.

    I made this one for our first ever Baltimore Cookbook Club, and it was a big hit! I'll definitely be putting it into regular rotation!

    Enjoy, my friends. To your health! 

    CREAMY ZUCCHINI HUMMUS
    Nut-free / Soy-free / Grain-free / Raw

    PREP TIME: 15 minutes
    MAKES: 1 1/2 cups

    Ingredients:
    1 zucchini, peeled and chopped (about 2 cups)
    1/2 avocado
    1/4 cup tahini
    1/4 cup fresh lemon juice
    2 tbsp olive oil
    1/2 inch ginger
    1/2 clove garlic (or a full one, if your friends can handle it) 
    Pinch of cayenne (optional)

    Make It Like So:

    • Place all the ingredients in a food processor and process until smooth.
    • Stop occasionally to wipe down the sides of the bowl with a rubber spatula.
    • Store in the fridge in an airtight container for up to 4 days.

    Excerpted from The UnDiet Cookbook: 130 Gluten-Free Recipes for a Healthy and Awesome Life by Meghan Telpner. Copyright © 2015 Meghan Telpner. Photography Copyright © Maya Visnyei and Catherine Farquharson. Published by Appetite by Random House, a division of Random House of Canada Ltd., A Penguin Random House Company. Reproduced by arrangement by the Publisher. All rights reserved.

  • Coconut Veggie Curry (Plant-Based + Gluten-Free)

    Coconut Veggie Curry (Plant-Based + Gluten-Free)

    Coconut Veggie Curry

    This easy veggie curry is super simple to throw together, tastes amazing, and will last you about a week! My über talented husband, Eddie (inspired by my dad!), was the brains behind this one. And I was the sous chef. He sat down with me last night to type it all up for you. It was a big hit at my Afternoon Tea + Oils event last week, and we hope you love it, too.

    Ingredients:
    3 tablespoons coconut oil 
    1 onion, roughly chopped
    5 cloves of garlic, minced
    2 cups carrots, chopped
    4 stalks of celery
    1 crown of broccoli, roughly chopped
    1 sweet potato, peeled and diced
    1 tablespoon curry powder
    1 tablespoon dried parsley
    1 tablespoon dried basil
    1/2 teaspoon ground cayenne, more to taste
    1 teaspoon sea salt, more to taste
    1 teaspoon ground black pepper, more/less to taste
    1 teaspoon ground ginger
    1 BPA-free can diced tomatoes, fire roasted
    1 BPA-free can coconut milk
    8 cups vegetable stock (or water), more or less depeneding on desired consistency

    Instructions:

    • Heat coconut oil in a large pot over medium heat
    • Add all vegetables to the pot
    • Add spices and sautée until just softened, about 10 minutes (stirring frequently)
    • Add diced tomatos, coconut milk, and vegetable stock/water
    • Bring to a boil, then decrease the heat and simmer (uncovered) for 30 minutes
    • Allow to cool (enough to transfer to the blender)
    • Puree soup (we used the Vitamix), then return pureed soup to pot, rewarming as needed
  • My New Favorite Pie & A Super Simple Crust!

    My New Favorite Pie & A Super Simple Crust!

    You guys!! If you haven't seen me posting about this raw Peach Cream Pie from my teacher, Meghan Telpner, then now's your chance to get in on the action!

    Right off, here's the link to this awesome creation. Meghan always brings her best to the table and lets real food shine! She's got so many great recipes on her website, so please bookmark her page.

    This one is a WINNER, I tell you. Go out and get the last of the summer's peaches (so sad!) and whip this one up for your friends and family. YUM.

    When I first made this pie (have made it twice in two weeks now), I made an unintentional fabulous discovery. I accidentally missed a couple of the crust ingredients when I went grocery shopping, so I had to improvise.

    Thanks to the google, I found a few different options. 

    But the one I want to share with you today was the easiest (and best) recipe ever for a raw pie crust. Thank you Shivie Cook!

    I will be using this all the time now. Think of the possibilities!

    Ingredients:
    1 cup Brazil nuts
    1/2 cup walnuts
    1 cup almonds
    4 tablespoons organic, cold-pressed coconut oil
    3 tablespoons organic coconut butter
    pinch of sea salt

    Instructions:

    • In a food processor, pulse Brazil nuts, walnuts, and almonds until finely ground. No big chunks.
    • Transfer to a bowl, and - using a fork - mix in coconut oil, coconut butter, and pinch of sea salt.
    • Transfer to pie dish and mold to even/desired thickness, carefully working it up the sides of the dish. Take your time.
    • Add desired contents, freeze (mine took a couple of hours to fully freeze), and voilà: Pie!

    Note: You can use any combination of nuts for this and can easily sub more coconut oil for the coconut butter, if you don't have it. So easy!

  • Smart Snacking For Sports {Review + A Coupon Code Especially For You}

    Smart Snacking For Sports {Review + A Coupon Code Especially For You}

    Photography by Marianne Rothbauer for Smart Snacking for Sports e-book. Shared with permission from Inspired Bodies

    Happy Saturday Loves!

    I've got something a little different - and really special - to share with you today. And it comes with a veeeery generous coupon code just for you! You've got today and tomorrow to take advantage of this offer - so jump on it!

    My friend and fellow Culinary Nutrition Expert Michelle Vodrazka has written an awesome new e-book called Smart Snacking for Sports. If you've been following along with me on Facebook or Instagram, you may have seen some posts, several months back, about the most delicious kale chips ever.

     

    At the time, I couldn't share the recipe with you. But now you can find it - along with so many other lip-smackin' good-for-you snacks - in Michelle's jam-packed e-book. 

    Smart Snacking for Sports contains 40 nutritious and delicious snack recipes to fuel your active lifestyle. All recipes are gluten-free and dairy-free and have even been kid-tested and approved! Here's what else you'll find inside:

    • Indicators whether a recipe is Gluten-free, Dairy-free, Egg-Free, Nut-Free, Vegan or Vegetarian
    • Full page color photos of each recipe (by the incredibly talented Marianne Rothbauer)
    • The most Frequently Asked Questions about what to eat before, during, and after your workouts, and
    • Tips on how to fuel and hydrate for optimal performance

    So whether you're already working out/keeping active on the regular or just starting to get back into the action, there's something there for everyone.

    And with Michelle's super generous offer to extend a special coupon code to my readers through the end of the month, you can snag this baby for 60% off! This is a steal, guys! Just hop on over to her page, and use the code CNE2013 to save on the PDF version of the book

    And let me tell you, Michelle knows what she's talking about. Michelle is the owner and operator of both Inspired Bodies and Mommefit — a pre- and post-natal fitness company. She is a certified fitness, yoga, pilates, and spinning instructor, a certified sports nutritionist, and the proud mom of 4 children.

    Ok, so right about now you might be wondering about those beauties in the picture above. Those are Michelle's Maca Balls. These raw organic balls will re-energize your body and replenish your mineral stores after a hard workout. But be sure to pop them in the fridge after you make them or you might end up eating them all!

    MACA BALLS!
    GF, DF, EF, V, Veg


    Ingredients:
    3/4 c raw cacao powder
    1/4 c maca powder

    1 c walnuts
    1/2 c dates, soaked
    2 tbsp coconut oil, melted
    1 tsp pure vanilla extract
    1/2 tsp sea salt

    1 1/2 tsp cinnamon
    2 tbsp organic agave nectar or maple syrup
    1/4 c shredded coconut, for rolling

    1/4 c toasted sesame seeds, for rolling
    1/4 c cacao powder, for rolling

    Instructions:

    1. Mix the first 9 ingredients in a food processor until a lightly textured dough forms.

    2. Shape into Ping-Pong sized balls then roll in either coconut, toasted sesame seeds or cacao powder (or make some of each).

    3. Chill in fridge for at least 30 minutes or store in the freezer to stop yourself from eating them all!


    Enjoy the weekend guys! Much love!

  • Avocado Pesto Pasta

    Avocado Pesto Pasta

    This Fourth Of July was lovely!

    Skipped the fireworks and booze and parties to enjoy a peaceful, beautiful day spent with some of my best friends + a homemade meal that satisfied the belly and the soul. All set to a backdrop of motown hits and an open appreciation for the stuff that really matters in life.

    Friendship. Love. Taking care of ourselves. And taking care of others.

    The star of the dinner table was this Avocado Pesto Pasta, the ultimate in summer comfort food. It was inspired by a longing for a pesto I made while at the Academy of Culinary Nutrition last year. Soooo good! Here's a little variation on the original recipe from my mentor Meghan Telpner. 

    Ingredients:
    1 package gluten-free pasta This one's my favorite!
    1 1/2 cups mushrooms, sliced
    1 teaspoon EVOO
    1 bunch basil leaves
    1/2 tablespoon tamari
    1/3 cup sunflower seeds
    1/3 cup olive oil
    4 cloves garlic, minced
    1/2 avocado
    2 tablespoons lemon juice
    1 1/2 cups tomatoes, sliced
    Sea salt and pepper, to taste

    Instructions:

    • Cook pasta according to package instructions.
    • Sauté mushrooms in 1 teaspoon EVOO, until tender. Set aside.
    • Place basil, tamari, sunflower seeds, 1/3 cup olive oil, minced garlic, avocado, and lemon juice in blender. Blend until smooth.
    • Drain and transfer pasta to a large bowl. 
    • Mix in mushrooms, tomatoes, and pesto until pasta is coated and all ingredients are evenly combined.
    • Add sea salt and pepper to taste.
    • Enjoy!

    So what was YOUR favorite Fourth Of July moment? I'd love to know! I hope you had some time to rest and soak up all the love around you. 

  • How's That Breakfast Working Out For You?

    How's That Breakfast Working Out For You?

    What's your breakfast situation?

    Coffee? Bagel? Cereal? Smoothie? 

    Whatever it is, I want you to ask yourself an important question:

    Is your breakfast living up to your expectations?

    I need my breakfast to be wholesome, clean, and satisfying. I need it to last me through till lunch time - because I don't always get a chance to eat before then. And I like it to be homemade, from scratch. That's how I know it's all good stuff - none of that chemical, "food product" business. 

    Real food is the way.

    And on that note, I want to share with you my latest favorite breakfast. More than any other breakfast, I find it lasts me through until lunch. And it's super delicous, too! 

    I also love that it only takes about three minutes to make a batch for the whole week!

    Do this tonight, and you'll be set for the week ahead. Let me know what you think.

    Ingredients:
    3 cups rolled oats
    1 cup puffed brown rice
    1/3 cup sunflower seeds
    1/3 cup pumpkin seeds
    1/3 cup hemp hearts
    1/4 cup chia seeds
    1/2 cup almond slivers
    1/2 cup dried cranberries
    1/3 cup dried coconut shreds
    1/2 cup raisins
    2 teaspoons cinnamon, which helps to regulate blood sugar and satisfies a sweet tooth, too!

    Instructions:
    Mix all ingredients together in a large bowl. I like to put mine in a big container, put a lid on it, and shake to combine. 

    Feel free to add fresh fruit and mix and match the ingredients. Enjoy as you would cereal: with milk of your choosing. I'm partial to homemade almond milk. But that's just me. 

    And that's it! Simple, clean, and deliciously satisfying. Hope you love it! 

  • Easy Chickpea & Quinoa Salad (Vegan & Gluten-Free!)

    Easy Chickpea & Quinoa Salad (Vegan & Gluten-Free!)

    Whip up this super easy, light-yet-satisfying lunch: Chickpea & Quinoa Salad! It's plant-based, vegan, and gluten-free. Aaand it's delish. 

    Ingredients:
    2 cups quinoa (cooked)*
    1 can chickpeas
    1/2 cup diced red onion
    2 tablespoons dried cranberries, unsweetened
    1 tablespoon dijon mustard
    1 tablespoon EVOO
    1/2 teaspoon curry powder
    2 tablespoons sunflower seeds
    Juice of 1 lemon
    Sea salt and freshly ground black pepper, to taste

    Directions:

    • Combine all ingredients.
    • Allow to sit for 1-2 hours, or enjoy immediately.



    *Making quinoa is super easy and fast! To cook quinoa, rinse 1 cup of quinoa until water runs clear. Combine rinsed quinoa and 1.5 cups of water in a pot. Cover and bring to a boil. Reduce heat and simmer, covered, for 15 minutes. Remove from heat and allow to cool 5-10 minutes. 

  • Get-Happy Ginger Cookies: Easy, Gluten-Free, & Plant-Based!

    Get-Happy Ginger Cookies: Easy, Gluten-Free, & Plant-Based!



    SUPER EXCITED to have
    my new Get-Happy Ginger Cookies on MindBodyGreen today!

    These are super easy to throw together - and they're entirely plant-based AND gluten-free. Happy bellies all around! 

    Snag the recipe HERE.

    Let me know what ya think!

    LOVE,
    Katie
    XO

  • *April Freebie* Whole Grains & Beans: How To Pick, Prep, & Cook Them

    *April Freebie* Whole Grains & Beans: How To Pick, Prep, & Cook Them

    Hey Guys!

    If you've been following along for the last few months, you may have noticed I've been creating a series of *Health Coach Approved* freebies.

    This month's freebie is a guide to Whole Grains & Beans: How To Pick, Prep, & Cook Them

    It's a perfect little quick-reference tool for you if you've ever asked yourself:

    "Um, is this gluten-free?" OR
    "How long should I soak these for?" OR
    "How much water should I use?" AND
    "Is there ANYTHING AT ALL I can do to reduce the flatulence factor?" (There is!)

    Use this link to get your copy!
    http://katiehussong.com/goodandfree 

    LOVE,
    Katie

  • Creamy Red Bell Pepper Sauce

    Creamy Red Bell Pepper Sauce

    Creamy Red Bell Pepper Sauce With A Kick

    Ingredients:

    1 teaspoon coconut oil
    1 carrot, diced
    1 small potato, diced
    1 red bell pepper, diced
    1/8 teaspoon smoked paprika
    1/8 teaspoon cayenne
    1/2 teaspoon sea salt 
    1 cup water
    Freshly ground black pepper

    Instructions:

    • Melt coconut oil in medium-sized pot over medium heat.
    • Add carrot, red bell pepper, and potato. Stir.
    • Stir in smoked paprika, cayenne, and sea salt.
    • Sauté until warmed throughout. 
    • Add water and continue to allow veggies to cook until just soft. 
    • Remove from heat and pour into blender. 
    • Blend until smooth.
    • Add sea salt and freshly ground black pepper to taste.

    This made enough to coat 2 1/2 cups of my favorite 100% organic brown rice pasta in creamy deliciousness. Perfect as a side - or a meal!

    Enjoy!

    LOVE,
    Katie
    XO